White Bean and Squash Soup
Servings: 4
Ingredients:
White Bean and Squash Soup
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 242 |
| pro | 8 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 38 g |
| fibre | 10 g |
| chol | 0 mg |
| 1 | - |
| sodium | 193 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 17% |
| vit A | 148% |
| vit C | 120% |
| folate | 33% |
-
2 tbsp (25 mL) extra-virgin olive oil
1 each onion and sweet red pepper, chopped
3 cloves garlic, minced
1 tsp (5 mL) dried sage
1/4 tsp (1 mL) each salt and pepper
3 cups (750 mL) cubed peeled butternut squash
3 cups (750 mL) vegetable stock
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
Dash hot pepper sauce
3 tbsp (50 mL) chopped fresh parsley
Preparation:
Serve with: Honey Whole Wheat Scones
In saucepan, heat oil over medium heat; cook onion, red pepper, garlic, sage, salt and pepper until onion is softened, about 6 minutes. Add squash; cook, stirring, for 2 minutes.
Add stock, 1-1/2 cups (375 mL) water, beans and hot pepper sauce; bring to boil. Reduce heat, cover and simmer until squash is tender, about 12 minutes. Stir in parsley.
In saucepan, heat oil over medium heat; cook onion, red pepper, garlic, sage, salt and pepper until onion is softened, about 6 minutes. Add squash; cook, stirring, for 2 minutes.
Add stock, 1-1/2 cups (375 mL) water, beans and hot pepper sauce; bring to boil. Reduce heat, cover and simmer until squash is tender, about 12 minutes. Stir in parsley.
Source
Canadian Living Magazine: November 2007
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